2 butternut squash, halved lengthwise
2 Tbs olive oil
2 cups thinly sliced yellow onion
1 Tbs light brown sugar
2 Teaspoons ground Ginger
4 Cups vegetable broth
1 1/2 cups half and half
2 Tablespoons soy sauce
salt & pepper to taste
preheat oven to 375 degrees. oil a rimmed baking sheet. place squash cut side down on baking sheet. bake 1 hour until soft. cool slightly so you can easily remove peel without burning yourself. remove peel and cut into 2 inch pieces. heat olive oil in Dutch oven over medium heat. add onion, brown sugar, and Ginger. cover and cook 15 min or until onion is tender. stir in squash and broth. bring to a boil. reduce heat to low. cover and simmer 10 min. working in batches, purée soup in blender. cool for 20 min. return to pot. stir in half and half. season with soy sauce, salt and pepper. bring just to a boil. remove from heat, serve hot with whole wheat rolls if desired
